Tournedos of Tenderloin of Beef a la Roqueplan

Prepare some tournedos the same as for a la Laguipierre (No. 1434); lard one of them with salt pork (No. 3, Fig. 52), one with cooked tongue, one with cooked ham, and one with truffles cut the same size as the pork. When the tournedos are done, glaze, then dress them on a dish, intercalating each one with a fried egg-yolk; place on top game quenelles (No. 91) shaped in a hollow tartlet mold, and decorated with truffles. Pour into the bottom of the dish, a tomato sauce (No. 549) mixed with half-glaze (No. 413) with clear gravy (No. 404), and garnish around with fried potatoes Julienne (No. 2792), just when ready to serve.